JP2008029292A - Frozen dessert, and method for improving flavor/palate feeling of the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a frozen dessert enhanced in flavor and thickness feeling peculiar to milk, and having smooth palate feeling, in spite of being a frozen dessert, especially a frozen dessert having less milk fat content or a frozen dessert having much oil and fat content excluding milk fat. <P>SOLUTION: The fat-containing frozen dessert contains, based on fat content in the dessert, 1-50 wt.% of milk whey protein which has ≥75 wt.% of β-lactoglobulin on the basis of dry matter in the whole protein. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a frozen dessert with improved texture and flavor, and a method for improving the flavor and texture of frozen dessert, characterized by containing whey protein containing a specific amount of β-lactoglobulin. Specifically, even frozen desserts with low milk fat content, such as lacto ice, and frozen desserts with a high fat content other than milk fat, the flavor and richness peculiar to milk are remarkably enhanced, and the texture is smooth and melts well. It is related to frozen dessert.

  In general, frozen desserts are classified into ice creams and ice desserts, and ice creams further have a milk solid content of 15% or more, of which a milk fat content of 8% or more is ice cream, a milk solid content of 10% or more, of which milk fat content is 3 % Or more is divided into ice milk, and milk solid content of 3% or more is divided into lacto ice. Thus, the content of milk fat occupies a large weight in the specification of frozen confectionery, and the texture and flavor of the frozen confectionery can vary depending on the content of milk fat.

  On the other hand, the addition of whey protein to frozen confectionery such as ice cream has been studied. For example, Patent Document 1 describes a method for producing an emulsified food characterized by containing an isolated whey protein, and a protein having a protein content of 90% or more as an isolated whey protein (WPI) is emulsified. Ice cream is disclosed as a food, and it is described that an ice cream with a smooth texture is obtained by adding WPI. Similarly, Patent Document 2 discloses a frozen dessert containing a whey protein concentrate (WPC) having a protein content of about 30 to 95%, which is frozen, and has a rich, creamy flavor and texture. Patent Document 3 describes a texture-improved ice cream containing a whey protein concentrate in which the ratio of whey protein is set to a specific amount. In addition, it is a frozen dessert that contains a fat and oil substitute such as a hydrophilic colloid substance and a protein concentrate hydrated by ultrasonic waves, and even if it does not contain fat or oil, it is inferior to conventional frozen ice confections such as ordinary ice creams. Patent Document 4 discloses a frozen dessert having a rich milk flavor, richness, texture and physical properties.

  However, Patent Documents 1 to 4 describe that whey protein concentrates such as WPI and WPC are added to ice cream to improve the texture of ice cream, but a specific content of β-lactoglobulin There is no description or suggestion about the use of a specific whey protein containing sucrose in frozen desserts, and the texture improvement effect is not sufficient. In particular, when added to frozen confectionery having a low milk fat content or to frozen confectionery having an increased fat content other than milk fat such as vegetable fats and oils, a flavor and a smooth texture unique to milk fat could not be imparted.

  Patent Document 5 describes that one of the main proteins in whey is β-lactoglobulin, and Patent Document 6 describes adding a complex containing β-lactoglobulin to ice cream. However, in Patent Document 6, β-lactoglobulin is characterized by effectively stabilizing the interface using a protein-polysaccharide or protein-protein electrostatic complex, and a specific amount of β-lactoglobulin. There is no disclosure about the inclusion of whey protein containing sucrose in frozen desserts.

JP-A-2-42943 JP-A-2-255046 Japanese Patent Laying-Open No. 2005-130751 Japanese Patent Laid-Open No. 11-266789 Japanese National Patent Publication No. 6-507312 Japanese translation of publication No. 2006-500061

  The present invention has been developed in view of such circumstances, and the flavor and richness peculiar to milk are remarkable even in frozen desserts, especially frozen desserts with low milk fat content and frozen desserts with a high fat content other than milk fat. An object of the present invention is to provide a frozen dessert that is enhanced and has a smooth texture that melts in the mouth.

  The inventors of the present invention have made extensive studies in view of the above-described problems of the prior art. As a result, the content of β-lactoglobulin is 75 per total protein in terms of dry matter relative to the fat content in the frozen dessert. By containing 1 to 50% by weight of whey protein in an amount of not less than 1% by weight, even frozen desserts, especially frozen desserts with low milk fat content and frozen desserts with a high fat content other than milk fat, have a unique flavor and richness of milk. The present invention has been completed by finding that the feeling is enhanced and the mouth feels smooth and melts in the mouth.

The present invention relates to a frozen dessert having the following aspects, and a method for improving the flavor and texture of the frozen dessert;
Item 1. A frozen confectionery containing a fat content, comprising 1 to 50% by weight of whey protein having a β-lactoglobulin content of 75% by weight or more in terms of dry matter relative to the fat content in the frozen confectionery.
Item 2. Item 2. The frozen dessert according to item 1, wherein the milk fat content in the frozen dessert is 0 to 20% by weight.
Item 3. Item 3. The frozen dessert according to item 1 or 2, wherein the fat content other than milk fat content in the frozen dessert is 0 to 20% by weight.
Item 4. A frozen confectionery containing a fat content, wherein 1 to 50% by weight of whey protein having a β-lactoglobulin content of 75% by weight or more in terms of dry matter is added to the fat content in the frozen confectionery. Flavor and texture improvement method.

  According to the present invention, even frozen desserts, especially frozen desserts with low milk fat content and frozen desserts with a high fat content other than milk fat, the flavor and richness peculiar to milk are remarkably enhanced, and a smooth and well-dissolved food A frozen dessert that is a feeling can be provided.

  The present invention relates to a frozen confectionery containing fat, wherein the whey protein having a β-lactoglobulin content (hereinafter abbreviated as “BLG”) of 75% by weight or more in terms of dry matter relative to the fat in the frozen confectionery. It is invention regarding the frozen dessert characterized by including 1 to 50weight%. First, the whey protein used in the present invention has a BLG content of 75% by weight or more, preferably 80% by weight or more, and more preferably 85% by weight or more per total protein in terms of dry matter. If the BLG content is lower than 75% by weight per total protein, the effect of the present invention cannot be obtained, and the higher the BLG content, the more the effect of the present invention is exhibited. it can.

  The whey protein having a BLG content of 75% by weight or more used in the present invention (hereinafter referred to as “high BLG content whey protein”) has a BLG content as described above, and particularly asks for the total protein content. Not, but whey protein concentrate (protein content 80 wt% or more (dry matter equivalent), hereinafter referred to as “WPC”) or whey protein isolate (protein content 90 wt%) containing protein in a proportion of 80 wt% or more It is preferable to use the above (in terms of dry matter), hereinafter referred to as “WPI”), and more preferably, WPI having a protein content of 90% by weight or more (in terms of dry matter) is used.

  As a method for producing a high BLG content whey protein, whey prepared from milk is concentrated and purified so that the BLG content is as described above. The whey used as a raw material is not particularly limited. For example, sweet whey as a by-product during cheese manufacture, acid whey as a by-product during acid casein manufacture, or rennet whey as a by-product during rennet casein manufacture is limited. It can be mentioned without. The origin of milk is not particularly limited, and examples thereof include milk from mammals such as cows, goats and sheep, but those derived from cows, that is, milk is preferably used.

  The method for concentrating and purifying whey is not particularly limited, and operations commonly used in protein purification can be performed singly or in combination of two or more. For example, such operations include extraction methods, salting out methods, centrifugal separation methods, ultrafiltration methods, ultrafiltration methods, reverse osmosis membrane methods, dialysis methods, electrodialysis methods, adsorption separation methods, electrophoresis methods, and Examples include chromatographic methods (ion exchange method, gel filtration method, adsorption separation method (hydrophobic chromatography, hydrophilic chromatography), affinity method, etc.) using various separation principles.

  The high BLG content whey protein is prepared by combining BLG with the above content by combining one or two or more of these operations. The pH of the whey protein is not particularly limited, but those in the range of pH 5 to 11, particularly pH 6 to 8 can be suitably used.

  As frozen desserts, ice cream (15% or more of milk solids, 8% or more of milk fat), ice milk (15% or more of milk solids, 3% or more of milk fat), lact ice (milk) Frozen desserts that fall under 3% or more of solid content and have no milk fat content), or ice confections that do not fall under this category, are referred to as “frozen confectionery containing fat” in the present invention. If it contains the fat content of this, it will not specifically limit, Various structures can be taken with the target product.

  In addition, the present invention enhances the unique richness and flavor of milk without persistentness for frozen desserts such as ice cream and ice milk, can give a smooth texture, and can provide milk fat content such as lacto ice For frozen desserts with a small amount of milk fat, especially 0 to 3% by weight, despite the fact that the milk fat content is low, the flavor, richness and body feeling peculiar to milk are conspicuously added and enhanced while being fine. The texture of frozen desserts can be improved to a texture that melts well in the mouth.

  In addition to milk fat, frozen desserts that contain a lot of fat such as vegetable fats and oils may have an unsaturated fatty acid odor peculiar to fats and oils, the melting of the frozen desserts will be worse, and the texture will be rough. However, in the present invention, even in the above-mentioned frozen desserts, the unsaturated fatty acid smell peculiar to fats and oils is suppressed, the flavor and richness peculiar to the milk of frozen desserts are given, and it becomes smooth and good melted in the mouth. The flavor and texture can be improved. In addition, especially this invention shows a remarkable effect with respect to the frozen confectionery whose fat content other than the milk fat content in frozen confectionery is 3 to 20 weight%. Furthermore, the whey odor peculiar to whey protein may affect the taste of frozen confectionery depending on the addition amount, formulation, and blending ratio of normal whey protein. It has a good flavor peculiar to milk without the influence of odor.

  Frozen confectionery forms include soft ice cream, ice cake, sandwiched ice (non-frozen cake, cookie, cracker, etc.), cone ice, cup ice, ice cream, coated ice cream, ice candy, shake, etc. Any form may be adopted. Moreover, it can be used not only for a frozen confectionery body part but also for a topped part and a sauce part of a combined frozen confectionery that contains toppings and sauces in the frozen confectionery.

  And the frozen dessert of this invention is characterized by including 1-50 weight% of high WLG protein whey protein with respect to the fat in frozen dessert, Preferably it contains 5-30 weight%, More preferably, it contains 10-20 weight% It is characterized by that. Here, if the addition amount of the high BLG content whey protein is less than 1% by weight, the effect of the present invention on the frozen dessert having a low milk fat content may not be sufficiently exhibited. This is because if the amount of protein added exceeds 50% by weight, the flavor of the frozen dessert may be affected. As for the fat content in frozen dessert, in addition to milk fat, as fat content other than milk fat, soybean oil, rapeseed oil, cottonseed oil, corn oil, sunflower oil, olive oil, safflower oil, palm oil, palm kernel oil And vegetable oils and fats such as coconut oil, or fractionated oils and fats thereof, hardened oils and fats, transesterified oils and fats, and the like.

  In addition, the content of the high BLG content whey protein in the frozen dessert mix is not particularly limited as long as it is within the above range, but is preferably 0.2 to 3% by weight, more preferably to the frozen dessert mix. Can be exemplified by 0.5 to 2% by weight.

  In the frozen dessert containing fat, 1 to 50% by weight of whey protein having a β-lactoglobulin content of 75% by weight or more in terms of dry matter is added to the fat in the frozen dessert, A method for improving the flavor and texture of frozen desserts. And by adding the above-mentioned high BLG whey protein to frozen confectionery, it became possible to provide a frozen confectionery with enhanced flavor and richness peculiar to milk and a smooth texture. By adopting the configuration of the present invention, it is possible to remarkably enhance the flavor and richness peculiar to milk even in the case of a frozen dessert with a low content of milk fat such as lacto ice. Furthermore, because the price of milk fat is high, milk fat is often replaced with edible vegetable oils such as coconut oil, sunflower oil, palm oil, and rapeseed oil in frozen desserts. Depending on the fat and oil, there is an odor of unsaturated fatty acids peculiar to fat, the melting of the frozen confectionery becomes worse, and the texture is rough. The flavor and texture of the frozen dessert can be remarkably improved, such as imparting a flavor and richness peculiar to the milk of the frozen dessert, and providing a smooth and good mouth melt.

  In addition, although it is the addition method to the frozen confectionery of the said high BLG whey protein, an addition time is not specifically limited, It can add at arbitrary time, Usually, when mixing the raw material of frozen confectionery, it may be added with a raw material. it can. As described above, the amount of high BLG whey protein added to the frozen dessert is 1 to 50% by weight, preferably 5 to 30% by weight, more preferably 10 to 20% by weight of the high BLG content whey protein based on the fat content of the frozen dessert. It is preferable to add by weight.

  And the frozen dessert of this invention does not have a restriction | limiting in particular about a manufacturing method except containing high BLG whey protein, It can manufacture by a conventional method. Specifically, raw materials are weighed and mixed, heated (30-80 ° C), dissolved and mixed, homogenized, sterilized (68 ° C, 30 minutes or more or HTST sterilization or UHT sterilization), cooled (5 ° C or lower), aging, A necessary process can be appropriately selected from the process of adding flavor → freezing → filling. Here, aging is a step of holding the obtained mix at 0 to 5 ° C. for about 4 to 12 hours, and is held while stirring. Freezing is a process of freezing while stirring and foaming with a freezer and mixing air.

  As a raw material, within the range that does not affect the effect of the invention other than containing high BLG whey protein, it can be configured in the same manner as ordinary frozen desserts, and can be composed of water, protein, carbohydrates, fats and oils, emulsifiers, Raw materials selected from stabilizers, non-fat milk solids, flavorings and colorants are used.

  Here, milk-derived proteins such as cow's milk, skim milk powder, whole milk powder, whole fat condensed milk, defatted condensed milk or fresh cream are preferably used as the protein. Examples of sugars include sugars such as sucrose, lactose, maltose, glucose, fructose, invert sugar, starch syrup, powdered starch syrup, reduced malt starch syrup, honey, trehalose, trehalulose, neotrehalose, palatinose, and D-xylose; Examples thereof include sugar alcohols such as xylitol, sorbitol, maltitol, and erythritol. High sweetness sweeteners such as stevioside contained in saccharin sodium, cyclamate and salts thereof, acesulfame potassium, thaumatin, alpartame, sucralose, alitame and stevia extract may also be added.

  As described above, as oils and fats, vegetable oils such as soybean oil, rapeseed oil, cottonseed oil, corn oil, sunflower oil, olive oil, safflower oil, palm oil, palm kernel oil and coconut oil, or their fractionated oils, hardened oils and fats 1 type (s) or 2 or more types can be used together from transesterified oils and fats. As the flavoring agent and coloring agent, those added to a known ice cream dough are selected and used.

  Examples of the emulsifier include organic acid monoglycerides such as citric acid or lactic acid, glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, lecithin and the like. be able to. On the other hand, as stabilizer, tamarind seed polysaccharide, guar gum, locust bean gum, tragacanth gum, tara gum, karaya gum, xanthan gum, deacylated gellan gum, native gellan gum, gum arabic, macrohomopsis gum and other gums, carrageenan, agar, gelatin Pectin, curdlan, glucomannan, alginic acids (alginic acid, alginate), gelling agents such as pectin, CMC, microcrystalline cellulose, soybean polysaccharide, and the like can be used.

Hereinafter, the content of the present invention will be specifically described with reference to the following examples and comparative examples, but the present invention is not limited to these. In addition, “*” marks in the text indicate that they are registered trademarks of Saneigen FFI Co., Ltd., and “*” marks in the text indicate that they are registered trademarks of Saneigen FFI Corporation.

Experimental Example 1 Preparation of lacto ice Lact ice was prepared according to the formulation shown in Table 1 below. Specifically, while stirring a mixture of defatted condensed milk, fructose glucose liquid sugar, syrup and water, add a mixture of nonfat dry milk, whey protein, sugar, stabilizer, emulsifier and heat to 80 ° C Purified coconut oil was added, and the mixture was further dissolved by stirring at 80 ° C. for 10 minutes. And it homogenized with the homogenizer on the conditions of 150 kgf / cm < ² >, cooled to 5 degreeC, and performed aging overnight. Further, the overrun was frozen to 70% and filled in a container to prepare lactice of Example 1 and Comparative Examples 2 to 4 (milk fat: 0.6%, fat content other than milk fat: 5%). In addition, the lacto ice of the comparative example 1 was prepared like Example 1 except not containing whey protein as a blank. In addition, the prepared lactice (Example 1, Comparative Examples 2-4) contains 17.9 weight% of whey protein with respect to the fat in lactice.

  In addition, Table 2 shows β-lactoglobulin (BLG) and the total protein amount per total protein (in terms of dry matter) of whey proteins A to D used.

  The flavor and texture of the prepared lacto ice were evaluated. The results are shown in Table 3. From Table 3, when lactose ice was not prepared using whey protein having a β-lactoglobulin content of 75% by weight or more per dry protein (Comparative Examples 2 to 4), whey odor peculiar to whey protein And the smell peculiar to fats and oils affected frozen desserts, and it was not possible to sufficiently impart and enhance the flavor peculiar to milk. On the other hand, when lactose is prepared using whey protein having a β-lactoglobulin content of 75% by weight or more per total protein in terms of dry matter (Example 1), the odor peculiar to fats and oils is remarkably suppressed, A good flavor could be imparted and enhanced, and despite having a small amount of milk fat, it had a smooth texture and a good frozen confectionery.

Experimental Example 2 Preparation of Ice Milk Ice milk was prepared according to the formulation shown in Table 4 below. Specifically, while mixing a mixed solution of whole fat sweetened condensed milk, syrup and water, a powder mixture of skim milk powder, sugar, stabilizer and emulsifier was added and heated to 80 ° C. After heating, unsalted butter and refined coconut oil were added and dissolved by stirring with heating at 80 ° C for 10 minutes. And it homogenized with a homogenizer (150 kgf / cm < ² >), Then, it cooled to 5 degreeC and aged overnight. Finally, after adding the fragrance, it was frozen to about 80% overrun and hardened with an ice tube to prepare ice milk with 3.1% milk fat and 3.5% fat other than milk fat (implementation) Example 2). The prepared ice milk contains 15.2% by weight of whey protein based on the fat content in the ice milk.

  The prepared ice milk was a good ice milk with a milky feeling and a milk-specific flavor imparted / enhanced as compared with ice milk prepared without containing whey protein A. Further, the ice milk of Example 2 had a smooth texture. On the other hand, 0.03% by weight of whey protein A and 3.6% by weight (the addition amount of whey protein to the fat content of ice milk was 0.5% by weight and 55% by weight, respectively) and Example 2 were added. Similarly, although iced milk was prepared (Comparative Examples 5 and 6), the milk flavor could not be sufficiently imparted (Comparative Example 5), and the texture was not smooth and well melted (Comparative Example 6). It was insufficient.

Experimental Example 3 Preparation of Ice Cream Ice cream was prepared according to the formulation shown in Table 5 below. In detail, while mixing a mixed solution of whole fat sweetened condensed milk, syrup, egg yolk and water, a mixture of skim milk powder and sugar powder was added and heated to 80 ° C. After heating, unsalted butter was added and dissolved by heating at 80 ° C. for 10 minutes. And it homogenized with a homogenizer (150 kgf / cm < ² >), Then, it cooled to 5 degreeC and aged overnight. Then, the ice cream (Example 3, Comparative Examples 7 to 9) with 8.2% milk fat was prepared by freezing and curing to an overrun of about 80%. The prepared ice milk, except for Comparative Example 7, contains 12.2% by weight of whey protein based on the fat content in the ice milk.

  The flavor and texture of the prepared ice cream were evaluated. The results are shown in Table 6. The results were evaluated on a scale of 1 to 10, assuming that the flavor peculiar to milk was remarkably enhanced and imparted and the texture was smooth and melted in the mouth.

According to the present invention, a frozen confectionery, particularly a frozen confectionery having a low milk fat content, or a frozen confectionery having a high fat content other than milk fat, enhances the flavor and richness peculiar to milk and has a smooth texture. Can be provided.

Claims (4)

A frozen confectionery containing a fat content, comprising 1 to 50% by weight of whey protein having a β-lactoglobulin content of 75% by weight or more in terms of dry matter relative to the fat content in the frozen confectionery. The frozen confectionery according to claim 1, wherein the milk fat content in the frozen confectionery is 0 to 20% by weight. The frozen confectionery according to claim 1 or 2, wherein fat content other than milk fat content in the frozen confectionery is 0 to 20% by weight. A frozen confectionery containing a fat content, wherein 1 to 50% by weight of whey protein having a β-lactoglobulin content of 75% by weight or more in terms of dry matter is added to the fat content in the frozen confectionery. Flavor and texture improvement method.